Desserts , Breakfast


2 1/3 cups water
½ cup sugar
2 cups good quality dried fruit (The Porridge Bar)
2 ½ cups couscous
½ cup coarsely chopped toasted slivered almonds
½ cup coarsely chopped toasted and skinned hazelnuts (Hazelnut Estate)
¼ cup extra-virgin olive oil, if desired (Dunford Grove)


In a medium saucepan, combine the water, sugar and dried fruit.
Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes.
Stir in the couscous and remove the pan from the heat.
Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
Using a fork, fluff the couscous to break up any lumps, add the almonds and hazelnuts and toss.
Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
Transfer the couscous to an airtight container and store in the refrigerator

Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.


Serves 4-6

If you would like to download a printable version of this recipe, please click here


Signup for our newsletter!